http://www.cakechef.info/special/chef_yokoyama_2/rouge_blanc/index.html
The recipe is in Japanese and the issue here is that there may be ingredients which we don’t have…
Here’s the first part of the recipe, making the mousse fromage:
ムース・フロマージュ
クリームチーズ・・・１２５g
フロマージュ・ブラン・・・２５０g
生クリーム４０%・・・３７５ml
卵白・・・８０g
砂糖・・・１１０g
水・・・適量
ゼラチン・・・３g
Mousse Fromage
Cream cheese 125g (room temp.)
Fromage Blanc 250g (we used marscapone)
Fresh cream 40% fat 375ml
Egg whites 80g
Sugar 110g
Water (Enough to cover up the sugar)
Gelatin 3g
Directions:
1. Make an italian meringue. Put the sugar in a pot, and add enough water to cover the sugar.
2. Boil the mixture to １２０℃ (you need some time for this)
3. Meanwhile whip the egg whites till soft peaks form and add the hot sugar syrup while continuing to whip the egg whites till stiff peaks form and set aside
4. Cream the cream cheese till soft and creamy, add the fromage blanc and mix till incorporated
5. Whip the cream till soft peaks form. Meanwhile, dissolve the gelatin in a small amount of water and put the mixture over a double boiler to help the gelatin dissolve. (I sprinkled the gelatin into a small cup of water and placed the cup in a hot bowl of water)
6. Add the soften gelatine mixture into a portion of the cream cheese and fromage blanc mixture.
7. Mix the rest of the cheese and fromage mixture into the gelatine cream cheese mixture.
8. Fold the whipped cream into the cheese mixture in three different batches.
9. Fold the italian meringue into the cream cheese and whipped cream mixture in three different batches.
Making the biscuit sponge is the next part.
ビスキュイ・ア・ラ・キュイエール
卵黄・・・３個
砂糖・・・９４g
卵白・・・３個
小麦粉・・・９４g
Biscuit a la Cuillere (You can use other cake sponge recipes if you like)
Ingredients
Egg yolks x3
Sugar x94g
Egg whites x3
Flour x94g
Directions
1. Whip the egg yolks with 30g of sugar till the eggs yolks turn pale.
2. Whip the egg whites with another 30g of sugar till foamy. When egg whites are foamy, add the remaining sugar in three parts while the egg whites are beating into stiff peak stage.
3. Add the 1/3 of egg white meringue mixture into the egg yolk mixture and stir with a whisk till incorporated.
4. Add the flour into this mixture and fold till incorporated.
5. Fold in the remaining meringue till you get a light creamy mixture.
6. Line a Jelly pan with baking paper and brush with butter if the paper is not non-stick
7. pipe the sponge batter onto the tray in strips
8. Bake in the oven at 180degree celsius for 15-20 mins
ポンシュ
シロップボーメ１７度・・・１００ml
フランボワーズピューレー・・・１００ml
フランボワーズリキュール・・・２５ml
Punche recipe
Syrup 100ml
Framboise puree (Rasberry puree) 100ml
Framboise liquor (I used lychee bols) 25ml
1. Mix all ingredients
Composition
1. Cut the biscuit sponge into the shape of the mousse cups.
2. Place the sponge in
3. Using a table spoon, drizzle the punche into the cup with the sponge
4. Cut a strawberry into quarters and lined it by the sides of the cup such that you can see the side of the strawberry from the side.
5. Pipe the mousse fromage into the cup to slightly less than 1/2 full
6. Soak another biscuit sponge in the punche syrup and place it in the cup with the moussed topped using two toothpicks or chopsticks
7. Repeat step 4 with another strawberry quartered.
8. Repeat step 5 with the mousse fromage till the cup is full. Scrap the top of the cup so that the dessert has a flat surface.
8. Top the dessert with a strawberry, half a rasberry and a blueberry. Add a small mint leaf to add contrast to the colour of the dessert
9. Decorate with sparkle powder if desired.
The directions are available in the link with step by step pictures.. The dessert tastes as good as it looks! :) Best part? Its really pretty and it feels good looking at it.. Evangeline and I simply loved it.. :D
This is the most beautiful thing I made.. :)
